The artichokes are back. I bought a bunch of 5 medium sized pieces and decided to create something different. First step, clean the artichokes by removing the harder outer leaves, the stem and the top part. Cut in halves. Put in a casserole filled with the juice of 1 lemon. Cover with water ( or … More An original docV 😜
Pointed peppers are sweeter and have a thinner skin than the normal bell peppers.They seem to digest easier, even eaten raw. I have approximately 750 grams of different colored pointed peppers. Cut them in halves and remove the seeds. Wash and drain. Spread in a large oiled oven dish. Bake for 20 minutes in the … More Filled pointed peppers
Jim has arrived in our village. He will be house-and dog-sitting at Diane’s place. We’ll ignore his jetlag and invite him for lunch ( we= the alpha ladies, Anria, Diane and myself and our dogs, Bonnie, Aragon and Oskar😉). It’s a beautiful day to spend time on our terrace, from which you have a fabulous … More Ideal lunch for lovely people
What a lovely weekend! Blue skies, sunny wintertime…I love this place on earth. Breakfast outside, a few phone calls, some cooking, the last bit of painting for this year, a lovely walk, afternoon tea and cooking for just the two of us. What a gift! I bought a few portobellos and I don’t remember what … More I’m still here😉
I find a lovely recipe in the magazine of the local supermarket. No carbs today, but enough proteins and vegetables in this ‘timballo di quinoa ai finocchi’. Boil 120 grams of quinoa (I had some red one) in 300 ml of vegetal stock and 1 table spoon of dried thyme for 12-15 mins. Chop and … More Timbale with fennel and quinoa
Stuffed tomato, stuffed bell pepper, stuffed eggplant, ….today’s menu stuffed onion and courgette. Stuffed onion is a typical side dish (contorno) in Tuscany : red onions stuffed with some meat, cheese and spices. The offer of new onions is increasing. Although they look red outside, inside they’re white, and have a great taste. For 2 … More Stuffed
Doc V's Healthy Kitchen 